House Made Charcuterie Board Recipe

Slice and arrange cured meats

Thinly slice the soppressata or hard salami and prosciutto. Fold prosciutto slices into loose rosettes or ribbons. Fan the salami in small overlapping stacks. Arrange smoked duck or smoked turkey in bite-sized slices or small stacks so guests can easily take pieces.

Prepare cheeses

Bring cheeses to room temperature (20–30 minutes) to maximize flavor. Cut the aged cheddar and manchego into small wedges. Leave the brie whole and score the top for easy spreading. Place the goat cheese log on a small dish and drizzle 1 teaspoon honey over the goat cheese.

Spoon the country pâté into a small ramekin and place cornichons on the side. Place fig jam/chutney in a separate small dish. Drain marinated artichoke hearts and olives and place them in shallow bowls or ramekins.

Slice the baguette 1/4" thick and toast if desired: brush lightly with olive oil and warm in a 375°F (190°C) oven for 6–8 minutes until just golden. Arrange assorted crackers in a neat pile. Place Marcona or roasted almonds in a small bowl or scatter on the board.

Rinse and pat dry grapes; leave on small stems for easy picking. Halve or leave dried apricots whole and place them in a small cluster. Add a few sprigs of parsley to the board as a fresh green accent.

Select a large wooden board or slate. Start by placing the largest items first: ramekins with pâté, olives, artichokes, and jam. Position cheeses spaced around the board to create visual balance. Lay folded prosciutto near the brie; fan salami and stack smoked meat slices nearby. Fill gaps with crackers, toasted baguette slices, clusters of grapes, dried apricots, and the bowl of almonds.

Drizzle the remaining 1 tablespoon honey over a small area of cheese or place honey in a tiny dish for dipping. Sprinkle coarse sea salt and freshly ground pepper lightly over the manchego and cheddar if desired. Finish with a small drizzle (about 1 teaspoon) of extra-virgin olive oil over the marinated artichokes or on the board edge for sheen.

Provide individual knives or spreaders for the pâté, brie, and goat cheese, and small tongs or toothpicks for handling olives and cornichons. Taste and adjust placement for color contrast and easy reach.

Serve immediately at room temperature. Leftovers: wrap cheeses tightly in parchment or wax paper and refrigerate up to 5 days; store cured meats in an airtight container 3–5 days. Bring refrigerated components back to room temperature before serving.